Navy Bean Soup
Made with 
Baby Back Ribs
1 Bag Navy Beans
Celery
1 Yellow Onion Diced
Baby Back Ribs
1 Bag Navy Beans
Celery
1 Yellow Onion Diced
1 Cup Diced Carrot
Garlic
I Bulb Fennel Chopped
bacon
Broth (Chicken or Vegetable)
Fire Roasted Diced Tomatoes
Assorted Dry Herbs
Place your ribs into bottom of slow cooker. Add your navy beans ( I used 4 cans, 60 oz)
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Render bacon in skillet. Add yellow onion, carrots, celery and fennel bulb to pan. Cook on low heat.
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When veggies are almost translucent, add garlic. Cook for another 2-3 min.
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Add cooked veggies to crockpot. Add chicken stock until everything is covered. Add splash champagne!
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Add dried herbs. I used dry mustard, Italian seasoning, oregano and red pepper flakes. Cook on low.
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3 hours in... add one can fire roasted tomatoes!
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Cook on high for 5-6 hours or on low for 7-9! Serve with chives & bacon!
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